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Coconut chicken adobo
Coconut chicken adobo

Before you jump to Coconut chicken adobo recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Cash.

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You may prefer cooking with your oven, but using a microwave instead will cost you way less money. Possibly the realization that an oven uses 75% more energy will stimulate you to use the microwave more. When it relates to boiling water and steaming vegetables, you can save plenty of energy and do the job faster with countertop appliances rather than a stove. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. You get the highest energy savings by fully loading the dishwasher before commencing a wash cycle. Don’t dry the dishes by using heat, make use of the cool dry or air dry options to increase the money you save.

The kitchen by itself gives you many small means by which energy and money can be saved. It is quite straightforward to live green, after all. Typically, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to coconut chicken adobo recipe. You can cook coconut chicken adobo using 8 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Coconut chicken adobo:
  1. Get bone-in, skin-on chicken thighs
  2. Prepare rice vinegar
  3. Provide soy sauce
  4. Provide Maggi
  5. Prepare garlic, peeled and crushed
  6. Take whole black peppercorns
  7. You need bay leaves
  8. Take can coconut milk
Steps to make Coconut chicken adobo:
  1. Trim any excess fat and skin from the chicken thighs and put them in a large mixing bowl. Combine all the other ingredients except for the coconut milk and pour onto the chicken. Cover and let marinate in the fridge for at least 1 hour.
  2. Pour the chicken and marinade into a large pan on medium heat. Add a cup of water and bring to a simmer. Let cook for 30 minutes.
  3. Remove the chicken and pat the thighs dry. Strain the sauce through a sieve, saving the garlic. Skim as much oil as you can from the surface of the sauce.
  4. Put the sauce back in the pan and turn the heat up to high. Let simmer until only about a cup of sauce remains. Stir the coconut milk into the pan and turn the heat back down to medium. Let cook for 5 minutes, then turn the heat down to low to keep the sauce warm while you finish the chicken.
  5. Add a splash of veg oil to a large nonstick pan on medium-high heat. Add the chicken and garlic and sear until crisped. Eat with freshly steamed rice, with a generous dressing of sauce.

This is best served over steamed rice with fresh avocado and a side of beans. In a pot, combine together chicken pieces, vinegar, water, bay leaf, chopped garlic, grated ginger, salt and pepper and without stirring, bring to a boil over high heat. Heat oil in a skillet over medium heat. Cooking Procedures : Cook the chicken together with the rest of the ingredients except the soy sauce and the coconut milk. When the chicken is almost done, add soy sauce.

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